Shredded Flank Marinade With Hash Brown

Sonia Heselton

Here is one of my favorite recipes for this sumptuous meat. To balance the flavors and texture, I serve it with hash brown and fresh tomatoes salad.

1 cup red cherry tomatoes

1 cup yellow cherry tomatoes

2lb Flank Steak

½ teaspoon salt

1 teaspoon chives

1 ½ cups shredded potatoes

¼ Olive Oil

1 ½ spiiCery Organic Stew Powder

1 lime

1 teaspoon spiiCery Organic Kale Powder

1 egg

Marinade Flank for 6hrs in spiiCery Organic stew powder and add salt. In a preheated oven at 2500c place flank in foil and leave in the oven for 4hours. Remove the steak and allow cool, then shred and set aside.

Get shredded potatoes wash and properly strain, make sure it is dry before adding salt and egg. In a large heavy skillet, heat olive oil over medium heat shape the hash brown and cook for 2-3mins on both sides. Transfer to plate and cover with foil.

Combine chopped cherry tomatoes, add spiiCery Organic Kale powder, add salt and drizzle Olive oil and serve.

To serve, place shredded Flank on hash brown and sprinkle with chives. Serve with tomatoe salad with a lime wedge.


1 tablespoon olive or vegetable oil

1 teaspoon finely chopped garlic

½ medium onion, coarsely chopped

1 tablespoon chopped fresh parsley

½ cup spiiCery Tomato Stew Powder

2 cups vegetable or chicken broth

1 cup dry white wine or vegetable broth

2lbs Tilapia fillets (Optional) chopped into 2-inch pieces

½ teaspoons salt

½ teaspoon pepper spiiCery Hot Scotch Bonnet

Heat oil in 5quart Dutch oven over medium heat. Cook garlic, onion, parsley for 5 to 6 minutes, stirring frequently, until onion is crisp-tender.
Stir in broth and wine and add spiiCery Tomato Stew Powder. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
Stir in fish, salt and pepper. Cover and simmer for 5 to 10 minutes or until fish flakes easily with a fork.


Sonia Heselton

There isn’t a home in West Africa that this staple is not periodically prepared. A menu is incomplete without Jollof Rice. The beauty about this food is that it can be enjoyed with different sides and meats. This classic should be prepared with long grain rice, and I repeat long grain rice; with flavorful tomato paste or puree.

This seemingly easy meal can either stick to the pan very quickly or the tomato paste can be overpowering, and the rice can be disproportionate making it unappetizing. Now, this is where spiiCery’s organic stew powder comes into play, creating that perfect non sticky Jollof rice. Trust me when I say it becomes so easy to make and it tastes incredible afterward.

1 Cup long grain rice (Carolina or Uncle Bens)

5 tablespoon Canola Oil

2 tablespoons chopped onion

11/2 spiiCery Organic Stew Powder

¼ teaspoon salt

1/2lb Shrimp

½ cup chopped Red Bell pepper

1 Cup Broccoli


Bring rice to a boil and ensure that it is cooked through without it been stuck to the bottom of the pan. Fork the cooked rice until it is completely fluffed through and grainy.

Get a large wok on Medium to High Heat, add 3 tablespoons of canola oil. Once hot, add chopped onions, and add the rice and gently stir with spatula. Add spiiCery Organic Stew Powder and continue to mix in gently, then add one more tablespoon of the Canola oil. Add salt to taste and it is ready to serve.

In a medium size wok add 1 tablespoon canola oil, chopped onions, belle peppers, shrimp and toss frequently for 5-7mins, because we do not want to over cook the shrimp. Once done put aside and steam broccoli for 10mins.


Thin skewers
1 pack thinly sliced Ribeye
1 bottle spiiCery Barbecue Suya Rub
¼ teaspoon salt (Optional)
1 cup sliced Tomato (Optional)
½ cup sliced red Onion (Optional)
• Preheat oven at 375oc or fire up the grill
• Pour ¾ bottle of spiiCery Barbecue Suya Rub on a flat surface, preferably on foil paper. Add a         pinch ¼ teaspoon salt depending on your salt preference and mix together.
• Spread the mix on the flat surface
• Insert 2-3 thin sliced ribeye on each skewer
• Now make sure each beef skewer is generously covered with the Suya powder. Achieving         this process requires one to flip the skewer back and forth on the flat surface
• Squirt or drizzle some oil on the fully covered beef skewers on both sides
• If one is using an oven, please place beef on a nonstick baking rack and place on a baking         tray. This process allows the beef/Suya to roast properly by allowing the moisture from the         beef drip into the baking tray. Leave in the oven for about 10-15mins.
• For that traditional Suya taste, lift the beef skewers and make then tilt at a 90 to 180-degree         angle and squirt some more oil. Leave in the oven for another 8-15mins depending on how         juicy or crispy one would love it to be.
• Once roasting is complete sprinkle some more spiiCery Barbecue Suya Rub. Garnish with         some sliced tomato and red onions (optional) and voila! Suya is served!


Sonia Heselton

Has anyone craved different foods at the same time? I know that I have 😊. Today I was craving burger, hash browns and pancakes. So, I decided why not combine all three to make the ultimate breakfast PAN-HASH- BURGER; yes, you read that right! This is where sweet, meets savory and amazing gooiness. I was in food paradise after satisfying my yearnings and I thought to share this yumminess with our spiiCery family.The recipe is for one person and it took me less than 40mins to get the ultimate result.

1 cup flour

2 tablespoon sugar

½ teaspoon baking powder

2 tablespoon melted butter

1 egg

¾ cup milk

½ teaspoon vanilla extract

1 cup grated potato

spiiCery Organic Scotch Bonnet

spiiCery Organic Stew Powder

1 Cup ground beef

½ teaspoon olive oil

½ tablespoon chives

2 Mozella cheese sticks (Optional)

Preheat oven to 325 and preheat pancake grill to 300

Combine pancake ingredients together flour, sugar, baking powder, melted butter, 1 egg yolk, milk, and vanilla whip together until the batter is ready for the grill. Pour mix on grill and cook for 2mins on each side

For the hash brown, put together the grated potato, ½ the egg white from the egg, a tiny sprinkle of spiiCery Organic Scotch Bonnet, and a pinch of salt. Oil the grill with olive oil and add the hash brown mix for 5-7 mins and continuously flip until it is crispy and properly cooked.

Now for the Patty, combine ground beef, remaining egg white, ¼ spiiCery Organic Scotch Bonnet, chives and a pinch of salt and gently mix until it is ready for the grill. Grill for about 4mins on each side until the perfect char is achieved and it is properly cooked.

Once the pancake, hash brown and beef patty are ready, it is time to layer the motherload. Start off with a pancake, mozzarella cheese, hash brown, spiiCery Organic Stew Powder, Mozzarella cheese, Beef patty, mozzarella cheese and lay the second pancake on top. 

Into oven goes the layers of PAN-HASH-BURGER for 3mins and the ow gooiness sumptuousness is ready!.


Sonia Heselton  

Thinking about Moin-moin makes me drool😊. I love eating this delicious food to stupor, because it is enjoying a perfect meal without the slightest feeling of remorse. Moin-moin is essentially steamed beans/black eye peas paste and it is a staple in most Nigerian homes. A lot people love to make it but dread the preparation process, because peeling its shell or peel is quite daunting. spiiCery is pleased to let our clients know that we now have peeled black eye peas which makes making this protein-rich food easy. This meal is wonderful for vegetarians, weight watchers and protein lovers alike.


2 cups peeled beans (Black eye peas)
½ cup canola oil
½ cup ground crayfish (optional)
½ cup chopped onion
½ cup water
¼ teaspoon spiiCery organic scotch bonnet
¼ teaspoon salt


Wash peeled beans and then soak for 30mins to an hour. 

Blend until the paste is very smooth, then add red onion and blend some more. 

Pour paste into a bowl and add ½ a cup of water, salt, spiiCery Organic Scotch Bonnet, and mix with a spatula for about 3mins. 

Now add the canola and stir for another minute and pour into 4 (1inch heat resistant containers) and place lid. 

In a 4-5inch deep pot add water and bring to a boil; in medium to low heat place the four tightly sealed containers in the pot. Cover the pot with foil and then place the lid, this will allow the beans/peeled black eye peas paste to steam properly.

 Allow to steam for 30-45mins on low heat and it is ready to be served. Garnish with tomatoes or eat with any sauce of your choice.


2 ¼ Chicken
¼ cup canola oil
¼ cup spiiCery Barbecue Suya Rub
¼ cup spiiCery Tomato Stew Powder
¼ teaspoon salt
Bell Peppers (As many colors as possible)
Red and white Onions
Finely shredded broccoli stem
Pre-heat oven 350 degrees for 15mins. Meanwhile wash chicken, and dry with paper towel.
Mix Suya spice, Stew powder, and salt in canola oil and generously rub on the chicken.
Place chicken on a grill rack and put in the oven for 1 to 2hours.
Slice the bell peppers into strips. Chop the red and white onion. Get a wok, a dash of canola oil, toss all the chopped, shredded and sliced veggies; continuously stirring for 5-8mins add salt and it is ready.
Place veggies on a plate and layer with grilled chicken!


I love this meal around this time of year. This is comfort food dazzled with mild heat without feeling guilty of indulging in goodness. We worry about packing a few pounds here and there, which is why I enjoy making this very low in calories plate, but exquisite in taste. Another thing about this dish is how quick and it is easy to prepare. 


1 tablespoon olive oil 
1/2 Cup deveined large shrimp

¼ teaspoon spiiCery Organic Scotch Bonnet

½ cup chopped red bell pepper

½ cup chopped green bell pepper

½ cup chopped yellow bell pepper

½ cup chopped red onion

½ shredded broccoli stem

¼ teaspoon salt

Parmesan (Optional)


Pre-heat wok, add olive oil, add onions and allow to sizzle for 1min. Now add the other chopped veggies, sprinkle some salt and spiiCery Organic Scotch Bonnet and stir on high heat for 3-4mins. It is time to add the shredded broccoli stem and shrimp, stir for 2mins and it is ready. Sprinkle some parmesan (optional) and enjoy!



2 tablespoon olive oil
1/2 1b ribeye steak
½ cup spiiCery Tomato Stew Powder
½ cup spiiCery Barbecue Suya Rub
¼ teaspoon salt
Asparagus (optional)

Pre-heat indoor or outdoor grill on medium-high heat. Combine the stew powder for juiciness and Suya spice for an amazing texture, add salt and mix.
Drizzle 1 ½ teaspoon of olive oil on steak and rub ribeye generously with dry mix and place on the grill. Leave for 6mins on each side for medium rear yumminess. Also drizzle ½ teaspoon of olive oil on asparagus, add a pinch of salt and grill alongside the steak for 3-4mins.
Once grilling is complete, allow to rest for 1-2mins and serve.